Herbed Vegetable Beef Soup with Barley

🕒 Prep: 15 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 6
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This Herbed Vegetable Beef Soup with Barley is a comforting classic that's perfect for chilly evenings. With a hearty mix of beef, veggies, and aromatic herbs, it's a meal that's both satisfying and nutritious. Whether you're feeding a crowd or just yourself, this soup is sure to warm you up from the inside out.

Ingredients for Herbed Vegetable Beef Soup with Barley

Beef stew meat provides the rich and meaty base for the soup. Browning it first enhances the depth of flavor. Olive oil is used for browning and adds a hint of fruitiness. Onion and garlic, the classic aromatics, build the foundational flavor. Beef broth and water create the soup's body, while pearl barley adds a chewy texture and makes the soup more filling. Carrots, celery, red bell pepper, and zucchini bring color, nutrients, and natural sweetness. Diced tomatoes add acidity and a subtle tang. Dried thyme and rosemary are the perfect herb companions to the beef, and a bay leaf adds an earthy undertone. Finally, salt and pepper are essential for seasoning.

Tips & Tricks

  • For extra flavor, deglaze the pot with a splash of red wine after browning the beef.
  • Use a heavy-bottomed pot for even heat distribution.
  • Cut your vegetables into uniform sizes for even cooking.

Serving Suggestions

This soup pairs beautifully with a crusty whole-grain bread for dipping. A light side salad with a tangy vinaigrette can complement the hearty flavors of the soup. For a touch of freshness, sprinkle some chopped parsley on top before serving.

Frequently Asked Questions

Can I use chicken instead of beef?
Yes, you can substitute chicken, but adjust the simmering time as chicken cooks faster than beef.
Can I freeze this soup?
Absolutely! Just cool it completely before transferring to airtight containers. It can be frozen for up to 3 months.
What if I don't have barley?
You can use rice or quinoa as alternatives, but the texture will be slightly different.

Herbed Vegetable Beef Soup with Barley Recipe Walkthrough

Start by heating up your pot over medium-high heat and add a good splash of olive oil. Once the oil shimmers, toss in the beef stew meat cubes. Let them brown on all sides for about 5 minutes. You want a nice sear for maximum flavor. Next, add the chopped onion and minced garlic. Stir them around until the onion turns translucent, roughly 3 minutes.

Pour in the beef broth and water, then crank up the heat to bring it all to a boil. Stir in the pearl barley, carrots, celery, and red bell pepper. Add the diced tomatoes with their juice, along with the dried thyme, rosemary, and bay leaf. Once it's boiling, reduce the heat to low. Cover the pot and let it simmer for an hour.

After an hour, toss in the zucchini and let it cook for another 15 minutes until both the barley and vegetables are tender. Give it a taste and adjust the seasoning with salt and pepper. Don’t forget to remove the bay leaf before serving.

Why You'll Love This Recipe

  • Hearty and filling, thanks to the beef and barley.
  • Loaded with vegetables for a balanced meal.
  • Infused with aromatic herbs for a flavor-packed broth.
  • Perfect for meal prep — it tastes even better the next day.

Ingredients

1 lb beef stew meat, cubed
3 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 cups water
1 cup pearl barley
2 carrots, sliced
2 stalks celery, sliced
1 red bell pepper, chopped
1 zucchini, chopped
2 cups diced tomatoes, with juice
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper to taste

Step-by-step Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown evenly on all sides, about 5 minutes.
2. Add chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 3 minutes.
3. Pour in beef broth and water, and bring to a boil. Stir in pearl barley, carrots, celery, and red bell pepper.
4. Add diced tomatoes with juice, dried thyme, dried rosemary, and bay leaf. Reduce heat to low, cover, and simmer for 1 hour.
5. Add zucchini to the pot and continue cooking for an additional 15 minutes, or until the barley and vegetables are tender.
6. Season with salt and pepper to taste. Remove bay leaf before serving.

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